Panera Bread's Broccoli Cheese Soup

This winter soup has become my Sunday favorite dinner to make.  By making it on Sunday, we have lots of leftovers for lunch during the week.  When it is cold and rainy for days on end, a bowl of warm soup is a bowl of comfort.  I tweaked this recipe a bit when I made it by substituting smoked gouda cheese, and served it up in a toasted bread bowl..shall we all say yum?

• 2 cups broccoli florets, chopped fine
• 2 cups chicken broth
• 1/2 cup of sharp cheddar cheese, plus extra for topping [freshly grated]
• 1 heaping cup of regular gouda cheese [freshly grated]
• 1 cup fresh carrots, grated
• 1small white onion, finely chopped
• 2 large cloves of garlic, minced
• 1 cup half and half 
• 3 Tbsp all purpose flour

• 3 Tbsp butter
• 1 bay leaf
• 1/4 tsp garlic powder
• 1/8 tsp ground nutmeg
• 1/8 tsp dried basil
• 1/8 tsp cayenne pepper
• 1/8 tsp salt
• dash of ground black pepper, to taste 

Put broth, broccoli, bay leaf and carrots in a large pan and bring to a boil.  Simmer for 15 minutes.  In a dutch oven melt butter, add garlic and onion and saute for 2-3 minutes.  Stir in flour and then the broccoli broth and vegetables.  Slowly stir in milk and half and half. Using a blender or hand emersion blender, blend soup until almost smooth.  Stir in spices.  Remove bay leaf.  Stir in cheeses a handful at a time, slowly melting.  Serve in a bread bowl or with toasted bread cubes on top.